Alcalase酶解狼山鸡肉蛋白规律

以狼山鸡为实验材料，分析Alcalase酶解鸡肉蛋白规律。结果表明：酶解鸡肉蛋白的最适酶解温度为45 ℃、酶添加量为2.0 U/g、酶解时间为4 h；酶解过程中肌浆蛋白和肌原纤维蛋白有较多的氨基酸释放，并且可溶性氮也有大量的累积，酶解产物的分子质量主要集中在30～50 kD之间；在酶解产物中含量最高的氨基酸分别为天冬氨酸和谷氨酸，并且在酶解产物中亲水性氨基酸（hydrophilic amino acid，HLAA）与疏水性氨基酸（hydrophobicamino acid，HBAA）比值在1.41～1.52之间；通过对酶解产物游离氨基酸营养价值的分析，在不同酶解时间的酶解产物中含有丰富的必需氨基酸，该必需氨基酸指数与联合国粮食及农业组织/世界卫生组织（Food AgricultureOrganization/World Health Organization，FAO/WHO）推荐的成人理想氨基酸模式相类似。

Regularity and Mechanism of Enzymatic Hydrolysis of Muscle Proteins from Langshan Chicken by Alcalase

In this study, alcalase was applied to hydrolyze Langshan chicken breast meat. The results showed that the
optimum temperature, enzyme dosage and hydrolysis time for enzymatic hydrolysis of chicken protein were 45 ℃,
2.0 U/g, and 4 h, respectively. Many amino acids derived from sarcoplasmic and myofibrillar proteins were released during
enzymatic hydrolysis and soluble nitrogen was also accumulated in a large quantity. The molecular weights of peptides in
the hydrolysate were mainly distributed in the range of 30–50 kD. Aspartic acid and glutamic acid were the most abundant
amino acids in the hydrolysate with a ratio of hydrophilic amino acids (HLAA) to hydrophobic amino acids (HBAA) ranging
from 1.41 to 1.52. The analysis of the nutritional value of free amino acids indicated the presence of abundant quantities of
essential amino acids at different hydrolysis time and an essential amino acid index similar to the FAO/WHO recommended
value from the ideal amino acid pattern for adults.